Welcome, today I’m sharing a nut roll recipe that truly feels like a piece of home every time I bake it.
This isn’t just a sweet bread with a walnut filling; it’s the kind of recipe that brings back quiet mornings, holiday kitchens, and that warm smell that makes everyone wander in, asking if it’s done yet.
I’ve made this many times over the years, adjusted it gently, learned from small mistakes, and finally landed on a version that feels both comforting and reliable.
Hi, my name is Dipendra Kumar. I like cooking food for my family and relatives. My friends call me a pro chef. I like food for my own recipe these days i my thoughtful recipe.
Before getting started, here’s a quick overview so you know what to expect. This nut roll uses a soft yeast dough filled with a rich walnut mixture.
Overview
Prep Time: 30 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes
Servings: 4 rolls
Preparation time is approximately 30 minutes, rising time is roughly 1½ hours, baking takes around 35 minutes, and the recipe yields four generous rolls that slice beautifully once cooled.
Ingredients
I really like keeping these ingredients simple. Everything is easy to find, familiar, and works together without fuss.
Dough Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| ½ cup | Milk | Warm, not hot |
| 2 packets | Active dry yeast | Not instant |
| ½ cup | Granulated sugar | Plus 1 teaspoon for yeast |
| 1 teaspoon | Salt | Fine salt |
| 1 cup | Butter | Softened |
| 1 cup | Sour cream | Full fat |
| 3 large | Eggs | Lightly beaten |
| 5½ cups | All-purpose flour | Plus more for rolling |
Walnut Filling Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1 pound | Walnuts | Finely ground |
| 1 cup | Sugar | Granulated |
| ¼ cup | Milk | Room temperature |
| 2 tablespoons | Butter | Melted |
| 1 teaspoon | Cinnamon | Optional but lovely |
Equipment
Having your equipment ready before you start really makes the whole process calmer and smoother.
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Stand mixer | With dough hook |
| 1 | Large mixing bowl | For rising |
| 1 | Food processor | Or a rolling pin for walnuts |
| 1 | Rolling pin | Any type |
| 2 | Baking sheets | Lined |
| 1 | Pastry brush | Optional |
| 1 | Foil or plastic wrap | Lightly greased |
How to Make Nut Roll
Take your time here. This is not a rushed recipe, and the dough really responds better when you move gently.
Step 1
Warm the milk until it feels just warm to the touch, about 100–110°F. Pour it into a small bowl, add the yeast and 1 teaspoon of sugar, and stir lightly.
Let it sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast isn’t active and should be replaced.
Step 2
Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook.
Add the remaining sugar, salt, softened butter, eggs, sour cream, and 1 cup of flour. Mix on medium speed until smooth and combined.
Step 3
Gradually add two more cups of flour while mixing. Scrape the sides of the bowl if needed. Add the remaining flour slowly until the dough begins pulling away from the bowl. It should feel soft and slightly sticky, not dry.
Step 4
Lightly flour your hands and form the dough into a smooth ball. Place it in a greased bowl, cover with greased foil or plastic wrap, and set it in a warm place to rise for about 1 hour, or until doubled in size.
Step 5
While the dough is rising, prepare the filling. Grind the walnuts until fine but not pasty.
Place them in a bowl and mix with sugar, cinnamon, melted butter, and milk until you get a thick, spreadable mixture. Set aside.
Step 6
Once the dough has risen, gently punch it down. Divide it into four equal portions. Keep the unused pieces covered so they don’t dry out while you work.
Step 7
Roll one portion of dough into a rectangle about 12 by 10 inches and roughly ¼ inch thick.
Spread about 1 cup of the walnut filling evenly over the dough, leaving a small border around the edges.
Step 8
Starting from the long side, roll the dough up gently but snugly, like a jelly roll. Place the roll seam-side down, pinch the ends, and tuck them slightly underneath.
Transfer to a lined baking sheet. Repeat with the remaining dough.
Step 9
Cover the rolls loosely with greased foil and let them rise again for about 30 minutes. While they rise, preheat your oven to 350°F.
Step 10
Bake the rolls uncovered for 30–35 minutes, until golden brown and lightly firm to the touch. They should sound hollow when tapped. Let them cool completely before slicing; this part really matters.
Nutrition Benefits
While this is definitely a treat, it does have some nutritional positives worth appreciating.
- Walnuts provide healthy fats that support heart health
- They contain plant-based protein
- Walnuts are rich in antioxidants
- Cinnamon may help support blood sugar balance
- Homemade baking avoids preservatives
- Sour cream adds calcium and richness without extra oils
Recipe Tips From My Kitchen
If the dough feels too sticky, add flour slowly instead of all at once. If it feels dry, stop adding flour and let the mixer work it a bit longer.
If a roll cracks during baking, it usually means too much filling or dough rolled too thin. It may not look perfect, but it will still taste wonderful.
Always wait until the rolls are completely cool before slicing, even though it’s tempting.
Storage and Make-Ahead Tips
Once fully cooled, wrap whole rolls tightly in foil. They keep well at room temperature for about three days if your kitchen is cool.
For longer storage, wrap in plastic wrap and then foil and freeze for up to three months. I don’t recommend freezing raw dough; it just doesn’t bake the same.
Nut Rolls Recipe
Ingredients
Equipment
Method
- Warm the milk until just warm to the touch. Stir in the yeast and 1 teaspoon sugar. Let it sit for 5–10 minutes until foamy.
- Add the yeast mixture to a stand mixer bowl. Add remaining sugar, salt, butter, eggs, sour cream, and 1 cup flour. Mix on medium speed.
- Gradually add the remaining flour until a soft, slightly sticky dough forms and pulls away from the bowl.
- Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for 1 hour, until doubled.
- Mix ground walnuts, sugar, cinnamon, melted butter, and milk until a thick, spreadable filling forms.
- Punch down the dough and divide it into 4 equal pieces. Keep unused dough covered.
- Roll one piece into a rectangle about 12×10 inches. Spread filling evenly, leaving a small border.
- Roll tightly from the long side, seal the edges, and place seam-side down on a lined baking sheet.
- Cover rolls loosely and let rise for 30 minutes. Preheat oven to 350°F.
- Bake for 30–35 minutes until golden brown. Cool completely before slicing.
Notes
FAQs:-
Why did my nut roll crack while baking?
This usually happens if the dough is too dry or there’s too much filling. Rolling the dough a bit thicker helps.
Can I freeze nut rolls after baking?
Yes, nut rolls freeze very well. Wrap them tightly and freeze for up to 3 months.
Do nut rolls need to cool before slicing?
Yes, always let them cool completely, or the filling will smear and fall apart.
What type of yeast works best for nut rolls?
Active dry yeast works best for this recipe. Make sure it’s fresh and foamy before mixing.
How long do nut rolls stay fresh?
At room temperature, they stay fresh for about 3 days. Refrigeration or freezing extends storage.
Conclusion
Every time I bake this, I’m reminded how recipes carry stories forward. I’ve made these rolls tired, rushed, calm, and happy, and they always come out comforting.
That’s probably why nut rolls have lasted so long in so many families. I hope this one becomes a recipe you return to when you want something familiar and grounding.
Thanks so much for baking along with me today. I hope your kitchen smells incredible, your slices are thick, and you enjoy every bite, maybe with a cup of coffee or tea and a quiet moment to yourself.
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